Introduction

Economical, Low sodium, tangy salad dressing. . Make in jar. Can keep on counter. If you store in refrigerator, remove long enough in advance to warm to room temp and shake real well.Makes approximately 11 ounces. One serving = 1 ounce = 2 tablespoon = .less than 70 calories.

Can add any fresh herbs you have on hand if desired. If you want less fat, decrease or eliminate the amount of oil.
Economical, Low sodium, tangy salad dressing. . Make in jar. Can keep on counter. If you store in refrigerator, remove long enough in advance to warm to room temp and shake real well.Makes approximately 11 ounces. One serving = 1 ounce = 2 tablespoon = .less than 70 calories.

Can add any fresh herbs you have on hand if desired. If you want less fat, decrease or eliminate the amount of oil.

Minutes to Prepare: 5

Number of Servings: 11

Ingredients

1/2 cup white wine vinegar or plain white vinegar6 Tablespoons of Orange Juice concentrate.1 Tablespoon of Dijon Mustard1/2 cup Canola Oil Dash of pepper or a Mrs. Dash product. If it is too tart, you may add Splenda to taste.

Directions

Measure all ingredients into a small clean jar with tight fitting lid. Shake well before using.Good on any lettuce salad or can be used as a marinade for other veggies such as cucumber.

Can also use as a marinade for fish or chicken. Discard any remaining dressing if used as a marinade for fish or chicken.